Blum's Coffee-Toffee Pie Recipe
Ingredients
| Piecrust mix/Pastry for a 1-crust pie | 8 Ounce | |
| Light brown sugar | 1⁄4 Cup (4 tbs) | |
| Light brown sugar | 1⁄4 Cup (4 tbs), firmly packed | |
| Chopped walnuts | 3⁄4 Cup (12 tbs) | |
| Finely chopped walnuts | 3⁄4 Cup (12 tbs) | |
| Unsweetened chocolate square | 1 , grated | |
| Unsweetened chocolate | 1 Ounce | |
| Vanilla extract | 1 Teaspoon | |
| Butter | 1⁄2 Cup (8 tbs), softened | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Granulated sugar | 3⁄4 Cup (12 tbs) | |
| Unsweetened chocolate | 1 Ounce | |
| Unsweetened chocolate square | 1 , melted | |
| Eggs | 2 | |
| Heavy cream | 2 Cup (32 tbs) | |
| Instant coffee | 2 Tablespoon | |
| Instant coffee | 2 Tablespoon | |
| Confectionerâs sugar | 1⁄2 Cup (8 tbs) | |
| Confectioners sugar | 1⁄2 Cup (8 tbs) | |
| Chocolate curls | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 9000 Calories from Fat 5933
% Daily Value*
Total Fat 673 g1035.9%
Saturated Fat 286.4 g1431.9%
Trans Fat 0 g
Cholesterol 1564.4 mg521.5%
Sodium 1383.2 mg57.6%
Total Carbohydrates 677 g225.7%
Dietary Fiber 66.5 g266.2%
Sugars 386.4 g
Protein 132 g263.7%
Vitamin A 263.3% Vitamin C 4.8%
Calcium 79.1% Iron 318.8%
*Based on a 2000 Calorie diet
Directions
Make Pastry Shell: In medium bowl, combine piecrust mix with brown sugar, walnuts, and grated chocolate.
Add 1 tablespoon water and the vanilla; using fork, mix until well blended.
Turn into well-greased 9-inch pie plate; press firmly against bottom and side of pie plate.
Bake for 15 minutes.
Cool pastry shell in pie plate on wire rack.
Meanwhile, make Filling: In small bowl, with electric mixer at medium speed, beat the butter until it is creamy.
Gradually add granulated sugar, beating until light.
Blend in cool melted chocolate and 2 tea- spoons instant coffee.
Add 1 egg; beat 5 minutes.
Add remaining egg; beat 5 minutes longer.
Turn filling into baked pie shell.
Refrigerate the pie, covered, overnight.
Next day, make Topping: In large bowl, combine cream with 2 tablespoons instant coffee and the confectioners' sugar.
Refrigerate mixture, covered, 1 hour.
Beat cream mixture until stiff.
Decorate pie with topping, using pastry bag with number-6 dec- orating tip, if desired.
Garnish with chocolate curls.
Refrigerate the pie at least 2 hours.
Makes 8 servings.
Chef
